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Showing 1 to 2 of 2 for “"meat color stability"”.
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Myoglobin redox form stabilization: role of metabolic intermediates and NIR detection
… evaluate factors affecting myoglobin redox forms stability and detection of myoglobin redox forms using near infrared (NIR) spectroscopy. In experiment 1, we investigated the relationship between metmyoglobin (MMb) reduction and oxidation of malate to α-ketoglutarate with regeneration of reduced …
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Functional Properties of Breadfruit Flour and Its Application in Processed Meat
… and was not fully functionalized in comminuted meat. This led to research on pre-gelatinization of breadfruit flour. Breadfruit flour was extruded using different conditions which included last barrel temperature (80°C or 120°C) and feed moisture content (17% or 30%). Four extruded flours with …